CHICKPEA CURRY. Approx 6 persons.
1 tablespoon olive oil.
1cup chopped onions.
1 chopped red pepper.
1 1/2 cups chopped tomatoes.
2 19 oz. cans chickpeas, drained.
1 tablespoon chopped fresh mint.
1 tablespoon chopped fresh coriander.
2 tablespoons Patak’s curry paste, mild. (use medium for more strength).
Heat the oil in a pan. Add the onions and red peppers and fry lightly until softened but not browned, for about 5-8 minutes..
Stir in the curry paste and tomatoes and cook for another 5-8 minutes.
Add the chickpeas and cook for 2 minutes more.
Finally, add the chopped mint and coriander and gently stir into the mixture.
Serve immediately. ( I didn’t as I was keeping things warm in the oven, so I don’t think it matters that much)
Can be eaten hot or cold.
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